ASSEB HSLC Class 10 Elective Home Science key terms

A daily eating pattern that supplies all essential nutrients in the right amounts and proportions, drawn from several food groups, to meet the body's energy and growth needs.

Categories such as cereals and grains, pulses and legumes, milk and meat, vegetables and fruits, and fats and sugars, used to plan meals that cover energy, protein, vitamins and minerals.

A nutrient built from amino acids that builds and repairs body tissues, makes enzymes and hormones, and supplies energy when other sources run short.

A vitamin or mineral needed only in small amounts but essential for growth, immunity, blood formation and normal body functioning.

The indigestible part of plant foods such as whole grains, pulses, fruits and vegetables that adds bulk, prevents constipation and helps control blood sugar and cholesterol.

An illness caused by a shortage of one or more nutrients over time, such as anaemia from low iron or rickets from low vitamin D.

A form of severe protein-energy malnutrition in young children marked by swollen belly and legs from fluid retention, thin hair, skin changes and stunted growth.

A shortage of iodine in the diet that enlarges the thyroid gland (goitre) and can damage brain development in children; prevented by using iodised salt.

Methods such as drying, salting, pickling, canning, refrigeration and freezing that slow spoilage organisms and enzymes so food keeps longer and stays safe.

Changes in colour, smell, taste or texture of food caused by bacteria, moulds, yeasts or enzymes that make it unfit and unsafe to eat.

Practices that keep food safe, including washing hands and utensils, covering food, cooking thoroughly, and separating raw from cooked items to prevent contamination.

The dishonest addition of cheap or harmful substances to food, such as chalk in flour or water in milk, which lowers quality and can harm health.

The planned use of time, money, energy and materials to reach family goals with the least waste and the greatest satisfaction.

The assets a household can use to meet its needs, including human resources such as time, skills and health, and non-human resources such as money, land and tools.

A written plan that lists expected income and planned spending over a period, helping a family control expenses and save for future needs.

Planning and arranging daily activities by priority so that important tasks are finished on time with less stress and wasted effort.

Reorganising a task to reduce steps, distance and effort, for example by keeping tools near the workspace or doing several jobs in one trip.

Designing tools, furniture and work areas to suit the human body so work is comfortable, efficient and less likely to cause strain or injury.

Money set aside from income instead of being spent, kept for emergencies, education or future purchases and often held in a bank or post office account.

Textile fibres obtained from plants or animals, such as cotton, jute, silk and wool, which have different absorbency, strength and care needs from synthetic fibres.

Manufactured fibres such as polyester, nylon and acrylic made from chemicals, known for strength and quick drying but low absorbency and heat sensitivity.

A continuous strand of twisted fibres spun together, which is woven, knitted or otherwise made into fabric.

Making fabric by interlacing two sets of yarn, the lengthwise warp and the crosswise weft, on a loom to produce woven cloth.

Making fabric by looping yarn through itself in interlocking rows, producing a stretchy cloth used for sweaters, socks and winter wear.

Choosing the right washing method, water temperature, detergent and drying or ironing treatment for a fabric so it stays clean, strong and in shape.

Treating a mark on cloth promptly with the correct method for its type, such as cold water for blood or a solvent for grease, before washing.

The linked processes by which a child increases in size (growth) and gains new skills and abilities (development) from infancy through adolescence.

Typical skills a child can do by a certain age, such as sitting by six months or speaking simple words by one year, used to check progress.

The stage between childhood and adulthood marked by rapid physical growth, puberty, and emotional and social changes that affect needs and behaviour.

The spontaneous activity through which children explore, practise skills, learn to share and build strength and imagination; it is essential to healthy development.

Systems and practices for the safe disposal of human waste and wastewater, such as toilets, drains and sewage treatment, that protect health and the environment.

Water free from harmful germs and chemicals, made safe by boiling, filtering, chlorination or a protected supply, so it can be drunk without causing illness.

Collecting, sorting and disposing of household waste by reducing, reusing, recycling or composting, so that pollution and disease are prevented.

The protections a buyer has under law, such as the right to safety, information, choice, redress and a fair hearing when goods or services are faulty.

The duties of a buyer, such as checking labels and expiry dates, asking for a bill, comparing prices and avoiding wasteful or careless purchasing.

A quality symbol printed on a product, such as an ISI mark or Agmark, showing that it meets set standards of quality and safety.

Immediate, simple care given to an injured or suddenly ill person before professional help arrives, such as cleaning a cut or cooling a burn.

A practical assignment in which a student plans, carries out and reports a small study or product, such as a recipe trial or fabric test, showing skills and findings.